Black Pepper Prawn – Singaporean Street Food Style


Ever since our holiday in Singapore, we both are hooked on the chili crab and black pepper prawns. Varieties of street food there are endless, but the those are still the top two. Everytime we fly through Singapore for a day or two, we MUST stop for a plateful of steaming chili crab or black pepper prawns. Oh yummm! One day I found a recipe from SPICY STEVE  and after a test in the kitchen the result is the best black pepper prawns ever, just like the Singapore street food type that we had.

* 1 ¼ lb – Large Tiger Prawns (shell on)
* Oil for deep frying
* 2 Tbsps butter
* 1 Onion, sliced round
* 6 cloves garlic, minced
* 1 Tbsp salted or preserved soya beans, mashed
* 2 Tbsps dried prawns, roasted and ground
* 1 Tbsp black pepper, freshly ground
* ½ cup fresh curry or cilantro leaves
* 5 red bird’s eye chillies, chopped and deseeded
* 2 Tbsps sweet soy sauce
* 2 ½ Tbsps brown sugar
* 2 Tbsps oyster sauce

1.) Deep fry prawns until they are half cooked, then set aside on paper towel to drain off excess oil. This process is important as it softens yet crisps the prawn shells.
2.) Add butter to hot wok, followed by garlic, mashed soy beans, dried prawns, black pepper, curry/cilantro leaves and chillies.
3.)  Stir fry until fragrant then add prawns, sugar, oyster sauce, and sweet soy sauce.
4.)  Mix well and stir fry until prawns are fully cooked and serve. Sprinkle with cilantro leaves


 Quick and simple! To joint the event, please click HERE  deadline on June 30th, 2008

Quick Update – MBP Street Food Round Up is HERE now. Thanks Sia! Great event!

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